​​​​Marcos Vargas

Chef And Restaurant Owner                                                                 8/2020 - 12/2024

Belgica by Chef Vargas

Ponce, Puerto Rico

Recruited, trained, and supervised staff to uphold high operational standards. Managed budgets, planned menus, and ensured compliance with licensing, hygiene, and health and safety regulations. Promoted and marketed the business to enhance visibility and drive customer engagement. Oversaw inventory levels, streamlined supply orders, and optimized staff schedules for maximum efficiency. Liaised with customers, employees, suppliers, and licensing authorities to ensure smooth and compliant operations.

https://maps.app.goo.gl/9kBVAtT8mQdvt7tP6

 

Bakery Manager                                                                                          2019 - 2020

Shaw's Supermarket

Merrimack, New Hampshire

Supervised daily bakery operations, upholding high standards of product quality and customer service. Trained and managed staff to maximize productivity and ensure compliance with established guidelines. Oversaw inventory management, implementing accurate forecasting techniques to reduce waste. Developed and executed merchandising strategies to increase sales and drive profitability. Maintained strict adherence to health, safety, and sanitation regulations.

https://maps.app.goo.gl/Xb7sA2FipXzxccw79

 

Kitchen Manager & Head Chef                                                                             2017 - 2018

Consulate Health Care

Pensacola, Florida

Addressed resident complaints and ensured exceptional service for 120 residents by supervising food standards, managing cost control, and overseeing staff schedules. Ensured compliance with licensing, union regulations, and hygiene, health, and safety guidelines. Led back-of-house operations, motivating the team during heavy shifts, resolving conflicts, and ensuring smooth workflow. Managed work schedules, shipments, cleaning protocols, and temperature logs to maintain operational efficiency. Supervised a team of 9 employees, demonstrating strong leadership and problem-solving skills in a dynamic environment.

https://maps.app.goo.gl/8sxBjL7Y9CZzCmbe7

 

Assistant Manager                                                                                        2016 - 2017

Ihop

Merrimack, New Hampshire

Managed an annual sales volume of $1.4 million and maintained one of the organization’s lowest food costs at 16% by implementing intelligent inventory practices, forecasting weekly volumes, and minimizing waste. Achieved a record single-week sales volume of $35,000 during the “Boston Calling” concert series, driving peak performance at the Cambridge IHOP location. Successfully supervised and led a team of 45 crew members, ensuring operational excellence and high customer satisfaction.

https://maps.app.goo.gl/r29pLpbA7de89VFr7

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Manager & Owner                                                                                       2011 - 2016

Doña Ana & Doña Lidy Catering Service

Ponce, Puerto Rico

Responsible for recruiting, training, and supervising staff, managing budgets, planning menus, and ensuring compliance with licensing, hygiene, and health and safety regulations. Oversee stock levels, supply orders, staff schedules, and customer service, including handling inquiries and complaints. Skilled in promoting and marketing the business, maintaining financial records, assessing profitability, and implementing improvements. Liaise with customers, employees, suppliers, and authorities to ensure seamless operations and business growth.

 

Chef Instructor                                                                                             2001 - 2011

School of Hotel Administration

Guanica, Puerto Rico

Offer culinary instruction and demonstrate techniques in areas such as Food Safety, Culinary Fundamentals, Nutrition, Garde Manger, and Baking and Pastry. Specialized in advanced topics like À la Carte Cooking, High-Volume Production, Menu Development, and Hospitality Management. Skilled in supervising externships and guiding up to 30 students, fostering hands-on learning and practical skill application.

 

Sous Chef                                                                                                   1999 - 2000

Le Bistro Five Diamond Restaurant

Fajardo, Puerto Rico

A private restaurant exclusively for Las Casitas guests, Le Bistro, features an elegant French menu and a world-class wine list along with the renowned Golden Door Spa cuisine.

 

Garde Manger / Ice Sculptor                                                                         1998 - 1999

Hilton Ponce Golf

Ponce, Puerto Rico